Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Cookie Made with Oddi Powder

오디 분말을 첨가한 쿠키의 품질 특성

  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Lee, Jung-Ae (Dept. of Food, Nutrition & Cookery, Keimyung College) ;
  • Shin, Young-Ja (Division of Hotel Food Service and Culinary, Sung Duk College)
  • 박금순 (대구가톨릭대학교 외식식품산업학부) ;
  • 이정애 (계명문화대학 호텔조리계열) ;
  • 신영자 (성덕대학 호텔외식조리계열)
  • Published : 2008.12.31
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Abstract

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

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